|30-220 Food Service Design and Equipment F,W(3-1) [0.50]|
This course examines the basic principles of planning and equipping a food-service facility. Equipment selection and procurement, food service systems, work areas and blueprint reading are discussed. The safe handling of equipment will be addressed.
|Location: Alfred (Fall offering), Kemptville (Winter offering)|
|1998-99 Associate Diploma Calendar|
Last revised: March 17, 1998. Contact: email@example.com.